Baking cookies at the Schlosshotel Fiss

During Advent, a very special aroma fills the Schlosshotel Fiss: freshly baked Vanillekipferl, crisp on the outside and still warm from our pâtisserie. Outside, the mountains shimmer beneath their winter blanket, and the first festive lights of the hotel cast a gentle, welcoming glow. It is the kind of calm and comfort that only an Advent escape to Fiss can offer.

Our Advent programme brings this season to life with small yet delightful highlights: cosy afternoons with roasted chestnuts, caramelised almonds, mulled wine and punch create a warm and festive atmosphere. A complimentary horse-drawn carriage ride through wintry Fiss invites you to relax and dream, while delicate harp music in our new Kamin Lounge sets the tone for true Christmas spirit. And for our youngest guests, fluffy candyfloss and exciting adventures in the newly designed Kidsclub await.

And because these little treats are simply part of Advent at SHF, we are sharing one of our most cherished recipes with you today – complete with expert tips from Executive Chef Mathias Seidel, so your Vanillekipferl turn out just as delicious at home.

Preparation:

• Mix all the ingredients together until they form a smooth dough. Wrap this dough in clingfilm and leave it in the fridge for two hours.
• Pre-heat the oven to 170°C.
• Cut the dough into equal pieces and then use a rolling pin to make sausages which are about 1.5 cm thick. Cut the sausages into pieces of about 5cm and then bend them into a U shape.
• Put them on a baking tray covered with greaseproof paper and place into the oven for about 15 minutes.
• Mix the vanilla sugar with the icing sugar and then sprinkle the mixture over the cookies.